| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Hot sausage |
| 4 |
|
Bay leaves |
| 3 |
T |
Oil |
| 1/4 |
t |
Powdered cloves |
| 1 |
lb |
Ham, diced |
| 1/4 |
t |
Allspice |
| 4 |
|
Onions, chopped |
| 1/2 |
t |
Powdered thyme |
| 2 |
|
Bell peppers, chopped |
| 1 |
t |
Chili powder |
| 5 |
|
Ribs celery, chopped |
|
|
Salt |
|
|
Black and cayenne pepper |
| 1 |
|
Can tomatoes |
| 4 |
c |
Raw rice |
| 6 |
c |
Beef or chicken stock |
| 1 |
|
Green onions, chopped |
| 4 |
|
Cloves garlic, chopped |
INSTRUCTIONS
Slice the sausage and fry it up in the oil (preferably in a big cast
iron pot) until it is brown. Then add the ham. Stir the ham and
sausage mixture while chopping the onions, peppers and celery. Then
add these vegetables to the pot and cook until they are tender. Nest,
add the tomatoes and cook a few minutes more. Add the stock, bring to
a boil and let simmer for 30 minutes. While the food is simmering,
chop and add the garlic, the bay leaves, thyme, chili powder,
allspice, cloves, salt, black pepper and cayenne pepper. [Unless you
have a healthy tolerance for hot food, start off with 1 t of cayenne
pepper and taste before adding the rice.] Now add the rice, bring to
a boil and kepp it there for about 3 minutes. Then cover the pot and
set stove to very low heat. After 15 minutes, stir the jambalaya. If
it seems dry, add some more water. Put the lid back on and cook for
15-20 more minutes. Add the chopped green onions a few minutes before
serving. This makes 8-10 servings. Also, it freezes very well, so
don't be afraid to make a lot. Charles Yeomans From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini
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